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Apricot Pinwheels
Apricot Pinwheels
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Prep Time:
1 hour 20 minutes
Total Time:
1 hour 50 minutes
Apricot-filled pinwheel cookies with chopped almonds for a delightful treat.
Ingredients:
  • 1 package (3 oz) cream cheese, softened
  • 1 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup apricot jam or preserves
  • 1/4 chopped unblanched almonds
Instructions:
  • Combine cream cheese, butter, sugar, and vanilla in a large bowl. Use an electric mixer on medium speed or mix with a spoon until light and fluffy. Stir in flour and salt. Refrigerate the dough for about 30 minutes until firm.
  • Preheat oven to 350°F. Grease cookie sheets with shortening. Roll out dough on generously floured surface into a 16x12-inch rectangle. Cut into 48 (2-inch) squares. Place squares 1 inch apart on cookie sheets using a metal spatula.
  • Spread a generous 1/4 teaspoon of jam on each square. Cut from each corner to 1/4 inch from the center on every square. Fold every other point towards the center and press together to create a pinwheel shape. Finish by sprinkling almonds on each pinwheel.
  • Bake for 8 to 10 minutes until lightly browned. Transfer the cookies from the sheet to a cooling rack and allow them to cool.

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